🫙 From the Spice Rack

Venison with Frumenty(British)

Name: Venison with Frumenty(British)
Ingredients: 4 lb venison, cut suitable; 3 carrots,sliced; 3 onions,sliced; 2 tsp parsley,chopped; 1 oz mixed dried fruit; 1 beaten egg yolk; 1 tsp honey; 1/2 tsp ground cinnamon

4 lb Venison, Cut Suitable For Boiling 1 Large Turnip,Sliced 3 Carrots,sliced 3 Onions,Sliced 2 ts Parsley,Chopped THE FRUMENTRY 4 oz Kibbled,Pearled or Hulled Wheat 13 fl Rich ful...

maineasy

Ingredients8 items

Ingredients

4lbvenison, cut suitable
3carrots,sliced
3onions,sliced
2tsp parsley,chopped
1ozmixed dried fruit
1beaten egg yolk
1tsp honey
1/2tsp ground cinnamon

Directions

1
4 lb Venison, Cut Suitable For Boiling 1 Large Turnip,Sliced 3 Carrots,sliced 3 Onions,Sliced 2 ts Parsley,Chopped THE FRUMENTRY 4 oz Kibble
2
Bring quickly to the boil to seal the meat, skim, and add the vegetables
3
Lower the heat and simmer until tender
4
About: 2-3 hours, depending on the size of the joint.) Drain, leave in a warm oven for 5-10 minutes to dry off, then slice the meat
5
Serve with frunienty and a little of the strained cooking liquid
6
If you prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per 45
7
FOR THE FRUMENTY:- Soak
8
the wheat for 12 hours, or overnight, in water, preferably plac- ing the bowl in a warm place

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